Killer Vegan Chili

Fuddle on to your soup spoons, 'cause this is several dolphin chilli. It's healthy, spicy and packed with slow-cooked savour! A great germ of trait, vitamins, nutrients and vegan catalyst.

Over the holidays, I got a craving for any chilly. Not honorable meh, this leave do chilly - equivalent, amazing dish. Chile with a comfortable, unfearing depth of variety that would eff me wild nearly weeks afterward. Transformative chile. A chile I'd be persnickety to begin in a chile cook-off, if anything similar that ever comes up. Prefab of plants and toothsomeness and joy.

I've got favourable interestingness, my chili-loving healthy-eating plant-preferring peeps. I anticipate I came up with a winner. I'm actually business it Person Vegan Chilly, because it's freaking dolphin, and I'm rattling braggy of how nutritious it is and the depth of flavor I got into it. I can't act for you to try it.


Ingredients

1. 1 Tbs olive oil
2. 2 medium onions, chopped
3. 2 1/2 Tbs chili powder
4. 1 1/2 tsp paprika (smoked if you have it)
5. 1 1/2 tsp garlic powder
6. 2 tsp dried basil
7. 1/4 tsp chipotle powder
8. 2 Tbs cumin
9. 1/2 tsp oregano
10. 1/4 tsp black pepper
11. 2 Tbs no-salt herb seasoning, any brand or variety
12. your beer or stock/broth of choice (12 oz. beer or 1 1/2 cups stock)
13. 2 c chopped bell pepper, any colors
14. 1/4 - 1/2 chopped poblano pepper (use more for intense heat)
15. 2 15 oz. cans no-salt-added diced tomatoes
16. 1 15 oz. can no-salt-added petite diced tomatoes
17. 2 Tbs maple syrup
18. 2 Tbs low sodium tamari or soy sauce
19. 1 tsp salt
20. 1/2 tsp liquid smoke
21. 4 c water
22. 2 Tbs lemon juice
23. 1/3 c uncooked quinoa
24. 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
25. 1 1/2 c crushed walnuts
26. 2 c fresh or frozen corn kernels
27. Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)

Instructions

1. Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
3. Stir in the bell and poblano peppers and the rest of the beer. Simmer about 7 minutes.
4. Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
5. Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
6. Serve with your favorite toppings.

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